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Meringue Nougats By Lesley Waters
MERINGUE NOUGATS
LESLEY WATERS
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INGREDIENTS DIRECTIONS
• 4 egg whites • 225g (8oz) caster sugar • 2 teaspoons cornflour • 2 teaspoons white wine vinegar • 200g (7oz) flaked toasted almonds • 1 vanilla pod, split & the seeds scraped out • Icing sugar to serve
Serves 8 1. Preheat the oven to 140C / 275F /
Gas mark 1. 2. Line a rectangle tin approx. 24cm x 20cm with baking parchment leaving an overlap around the edge of the tin. 3. Whisk the egg whites until stiff.
Gradually whisk in the sugar, 1 tablespoon at a time, until all the sugar is incorporated and the mixture is stiff enough to stand a spoon up in. Fold in the cornflour, vinegar, almonds and the scraped out vanilla seeds. 4. Pile the mixture into the prepared tin and roughly level the top. Bake in the oven for 2 hours. When cooked, remove from the oven and allow to cool in the tin. 5. When the meringue is cooled, dust liberally with icing sugar and remove from the tin on the baking parchment. Cut into 8 pieces and serve each piece with a bowl of fruit compote.
NICK Cunningham (above) entered Axminster Cider into the Taste of the West Awards for the first time and won a GOLD for each of their cider varieties. The cider was launched only two years ago, and is operated from Uphay Farm near Axminster. Their ciders are made from traditional West Country cider apple varieties and fermented using naturally occurring yeasts. ‘No sulphites are ever added, and only the fermented juice goes into the bottle’ says Nick. ‘We have been supported well by local trade outlets and are building a solid customer base of consumers.’ It is available in Millers Farm Shop, and also available online at slurp.co.uk, Scrattings, and Orchard Explorers or direct from axminstercider.com.
